Spaghetti with Pancetta and Escarole

A small amount of pancetta goes a long way in this rustic Italian dish, which gains protein and fiber from delicate white beans.

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Cal/Serv:
495

Yields:
6

Prep Time:
0
hours
25
mins

Total Time:
0
hours
40
mins

Ingredients

Salt and pepper

6 oz.pancetta

1 small onion

2 clove garlic

1 head escarole

2 can white kidney (cannellini) beans

3 tbsp.freshly grated parmesan cheese

1 lb.spaghetti

Directions

Heat large covered saucepot of water to boiling on high. Add 2 teaspoons salt.

Meanwhile, in 12-inch skillet, cook pan­cetta on medium 8 to 10 minutes or until browned and fat has rendered (melted), stirring occasionally. With slotted spoon, transfer pancetta to small plate. Drain and discard all but 2 tablespoons of fat from skillet.

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